La Casa Gelato♥

For foods art field trip, we went to "La Casa Gelato"

There were hundreds of flavours that you could choose from :)

 

You have to buy a token first in order to order gelato~!

Green token for one scoop, pink for 2, purple for 3 and etc..

 

And you can choose between cup or home-made waffle cones :)

I had a hard time choosing the flavours... and

my final choice was Strawberry Champagne and Death by Mango :)

It was really really good :D

I was very satisfied :)

There were about 10 stations like this

 

This really surprised me... a kimchi flavoured gelato..?

Even if I'm a Korean.. uhh... sorry.. eww..that is NOT FOR ME!!!

(I dared my friend to try it.. and he said it tastes like instant noodle flavour,,, gahh)

And another shocking flavour was... Wasabi...

EWWWW!!!!

Strawberry Ice-cream Sandwiches♥

Ingredients:
Ice Cream:

- Strawberries (250 ml)
- Sugar (80 ml)
- Light Cream (250 ml)
-1/4 Juice of half a lemon
Cookie:

- All-purpose Flour (315 ml)
- Cocoa (125 ml)
- Baking Soda (5 ml)
- Baking Powder (1 ml)
- Teaspoon Salt (1 ml)
- Granulated Sugar (250 ml)
- Room- Temperature Margarine (125 ml)
- 1 egg


Method:
1) Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170°F
2) Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavours and texture.
3) Freeze mixture in ice cream freezer.
4) For cookies: Pre-heat oven to 350°F. In a medium bowl, use an electric mixer to cream together the margarine and sugar. Add the egg.
5) Sift together the flour, cocoa, baking soda and powder, salt, and sugar.
6) On the lowest speed add the dry ingredients. Continue mixing until dough comes together.
7) Using a tablespoon or a small ice-cream scooper, scoop out about 15ml of the dough. Roll into a ball and place on a baking sheet lined with parchment paper or a silicon mat.
8) Continue with the rest of the dough, leaving two inches of space around each ball on the cookie sheet. With slightly wet hands, lightly press down each dough ball.
9) Bake for 9-10minutes. Remove cookies to a cooling rack and cool completly.
10) While cookies are baking, transfer ice-cream in refrigerator to soften slightly, about 15 minutes.
11) Beat ice-cream on medium-high speed until soft enough to spread, about 2minutes, or beat with a wooden spoon. Spoon some softened ice-cream onto a cookie, and top with another cookie. Place sandwich in freezer, and continue process.
12) After the ice-cream has hardened, wrap sandwiches tightly in plastic wrap. Hill overnight in freezer. For best result, prepare these sandwiches the day before serving.

I loved making this product!!!

Mine melted so quickly... :( but it was very tasty!

The process of making ice-cream was very new to me but I enjoyed making it

and I thought it was very intereting :D

 

 

 



(Jazz Cabaret) Simple Bruschetta♥

For our school's jazz cabaret, our food art class helped out making Bruschettas :)
It was pretty fun making it and our result was successful!
That night in Jazz Cabaret, my friends said it was tasty so I was glad and proud :D

Ingredients:
-1 baguette, cut into 1-inch slices
-60mL olive oil, divided
-15mL balsamic vinegar
-3 small Roma tomatoes, seeded and chopped
-60mL finely chopped onion
-60mL fresh cilantro leaves, coarsely chopped
-2mL salt
-2mL pepper

Method:
1. Preheat oven to 325°F or 160°C.
2. Place bread on an ungreased baking sheet; brush with olive oil.
Bake for 10-12 minutes or until golden brown.
3. Meanwhile, in a small bowl, whisk the vinegar and remaining oil.
4. Stir in the tomatoes, onion, cilantro, salt and pepper.
Spoon about 15mL onto each slice of bread.
5. Put onto serving platter and garnish the bruschetta with grated cheest.
Serve immediately.